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Wednesday, July 11, 2012

The Favourite Konkani meal - Pej ani Vali Ambat

Hello Friends.. Today I am sharing the very popular konkani delicacy and my most favourite lunch meal that is "Pej ani Vali Ambat". Pej ( rice gruel) is boiled pre-boiled rice with liquid starch in it . Pre boiled rice is known as Udake tandool, in konkani language .Pej is known by many names like ganji, kanji etc .People have it for lunch and also enjoy for dinner during summer times. Pej always keeps the body cool and also very light on your digestive system . The best side dish enjoyed with Pej is Vali Ambat, is the coconut based malabar spinach curry. Vali bhajji (Malabar spinach) is always available at the backyard of every konkani houses mainly grown during summer season. These have good source of vitamin C and iron and fiber. You can look into the below image, if you are not familiar with this leafy vegetable. Vali ambat taste great when dried shrimps are added into it.Sometimes people prefer to use fresh or dried mussels. But I like dried or fresh shrimps/prawns into this particular dish. The combination of Pej and Vali ambat makes the meal heavenly delicious. Do try it once and let me know your comments.

Ingredients

For Pej

Preboiled rice (Udake tandool) - 1 cup

Water - 5 cups

Salt to taste

PREPARATION

Wash the rice and soak it for 30 minutes into water

Bring the water to boil into big pot.

Turn the flame to medium and add the soak rice into the boiling water.

Let the rice cook on medium flame to low flame. This make take 40 to 45 minutes.

Do not cover the pot with the lid, the starch will overflow the pot . To avoid the mess keep the cooking pot open.

The rice should be cooked till it completely soft. Once the rice is completely cooked, turn off the flame.

At the time of cooking, more hot water can be added if required.

At the time of serving mix in the required amount of salt .

For Vali Ambat

Vali bhajji ( Malabar spinach) , chopped - 2 cups

Onion, medium -1

Garlic cloves - 3 to 4

Dry / Fresh coconut - 1/4 cup

Dry red chillies -4

Black peppercons - 2

Coriander seeds - 1&1/2 tbsp

Tumeric powder - 1/4 tsp

Tamarind extract - 1/2 tsp

Dried shrimps (head removed) - 1/4 cup

Salt to taste

Oil - 1 tbsp

PREPARATION

Wash the vali bhajji (spinach leaves) and finely chop them.

Clean the dried shrimps and soak them into little water for 15 minutes.